charcoal grill Cooking the Perfect Steak on Charcoal Grill

The steak is cheap.So, when I decide to have one, I hope it will be well prepared.There are only two real options for grilled steak, one is to use a propane grill and the other is to use a charcoal grill.Propane is a great option, but if you don't, charcoal is great for people who don't want to spend that much money or don't want to follow.Although I prefer to use a charcoal grill as it will bring a more smoky flavor to your steak, which you can't get from the propane grill.In this Instructure I will give you advice and guidance on how to set up, season and grill the perfect steak.In my years of experience, I will do this in several steps.First of all, you need some supplier's charcoal grill-if you don't, I suggest you buy a grill with a grille at the bottom, raise the coal from the bottom of the grill, and a valve at the bottom, this will allow air to enter from the bottom, making it easier to fire and cook.I found one at Lowes for $25-this is the fuel for the roast steak.I don't have enough pressure not to buy cheap stuff because there's nothing more frustrating than not being able to fire with terrible charcoal.Steak-there are many kinds of steak, each with different tastes and qualities, which is the personal preference of your choice.Your butcher is likely to be very helpful for first time home buyers.Make sure the steak is not frozen when cooking is needed.If the steak is frozen, all cooking time will be closed and the outside will burn as the inside is cooked.If it is frozen, the best thing to do is to have it sit in the fridge for a day or so, and if it is not done, then the unfreezing of the microwave should work.Lighter-you need something to fire.Lighter liquid-very useful and highly recommended but no spatula/pliers required --Because the steak will be hot, something is needed to flip the steak.When the steak is raw and thawed, you will want to season it.What seasoning you choose is a matter of personal preference.I would recommend not to have more than two seasonings, otherwise the taste of the steak may become too complicated.When you wear this season, you should rub it onto the steak so it sticks together and you will want to do it on both sides.To start making sure both valves are open, pour some charcoal into the grill at the top of the bottom grate.Then what you want to do is try to make a pyramid shape with charcoal (note that it is not necessarily perfect, just try to get the general shape ).It has a base of about 10 inch.Then soak the charcoal in a lighter liquid, but not too much.Then light the fire carefully.When most charcoal starting in black turns white around the edges, beat the pyramid with a spatula or pliers and then try to distribute them evenly on the grill.Then, for two reasons, put on the grille at the top, one is to clean it if it is dirty, and the other is to heat it.After most of the charcoal turns white and the flame looks gone, it's time to cook.I can't give you the exact cooking time. Too many variables such as the thickness of the steak, the hot spots on the grill and how much charcoal you use.But I can give you some good advice and estimated time.First of all, let me clarify that some people think you cook in the flames of the grill.If there's a lot of flame moving your steak and putting the top lid on the grill, it's not going to be wrong.The best advice is to try not to do anything else while cooking, listen, you can hear the difference between cooking sound and cooking sound.1.First of all, you will want to bake the steak a little outside;To do this after the grilles are hot, place the steak on it and there is no top on either side for about two minutes.2.After your sere, place the top on each side for about five minutes.The grill can start smoking when the top is on top.3.Then it's time to season for the second time, put on more of the same seasoning as when the steak was raw, and cover it.4.Open the lid for about five minutes now.5.Now, depending on the thickness of the steak, if the steak is about an inch to an inch and a half thick, cut it into small pieces and see if it is finished.If you like rare food of medium to medium size, it will have a little pink on the inside.If you like to cook it well or medium cooked, then you will want to cook until you can't see the pink color inside.6.If your steak is thicker, turn it over, season it again, close the lid and give it another five minutes or so.Then step 5.Your steak should be made.But these times are not accurate and you should check often and make sure you don't eat rare meat as it will make you very sick.When the steak is cooked, make a fire in the grill.To do this, you need to close the valve at the top and bottom.This will eventually extinguish the fire.It takes time to cool down;This is usually when I eat.After about an hour, cool the inspection on the grill.It should be cool to gently test the sides (be careful not to hurt yourself ).If you can put the grill in a permanent place such as a balcony or backyard, you can reuse some charcoal.If you don't do this I pour some water on the coal to make sure the coal is not hot and then I put them in a bag and dispose of them so you can put the GrillThank you for your time, I hope you can find this helpful guide;Although practice will make your steak perfect, remember.